Archive for the ‘Appetizers’ Category

Cheesy Meatballs

cheesymeatballs_250Recipe & picture courtesy of Rachael Ray

MAKES ABOUT 60
Prep Time: 30 min
Cook Time: 10 min

  • 1 pound ground beef chuck
  • 1 small onion, grated
  • 3/4 cup breadcrumbs
  • 3/4 cup grated parmesan cheese
  • 3 tablespoons grated pecorino-romano cheese
  • 3 tablespoons ketchup
  • 1 tablespoon chopped flat-leaf parsley
  • 4 fresh basil leaves, finely chopped
  • 1 teaspoon salt
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 large egg, beaten
  • Extra-virgin olive oil
  1. In a large mixing bowl, gently break apart the beef with a fork. Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine. Stir in the egg until just incorporated.
  2. Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
  3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary. Drain on paper towels.

**Personal Review: No Review Yet**

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Spinach and Artichoke Dip

cheesy-spinach-and-artichoke-dip
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 2-3/4 cups or 22 servings, 2 Tbsp. each

  • 1 can (14 oz.) artichoke hearts, drained, finely chopped
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 3/4 cup KRAFT Grated Parmesan Cheese
  • 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  • 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
  • 1/2 tsp. garlic powder
  1. Heat oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
  2. Bake 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

**Personal Review: No Review Yet**

Hot Spinach Dip


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 16 servings, 2 Tbsp. each

  • 1 pkg (10 oz) frozen chopped spinach, thawed, drained
  • 1 cup mayonnaise
  • 1/2 cup Grated Parmesan Cheese
  • 1 clove garlic, minced
  • 2 tbsp chopped roasted red peppers
  1. Preheat oven to 350°F. Mix all ingredients.
  2. Spoon into 9-inch pie plate or quiche dish.
  3. Bake 20 minutes or until heated through. Serve with assorted NABISCO Crackers.

**Personal Review: No Review Yet**

Baked Crab Rangoon


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings, one won ton cup each

  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
  • 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  • 1 can (6 oz.) white crabmeat, drained, flaked
  • 2 green onions, thinly sliced
  • 12 won ton wrappers
  1. Preheat oven to 350°F. Mix Neufchatel cheese, mayo, crabmeat and onions.
  2. Spray 12 (2-1/2-inch) muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.
  3. Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm.

**Personal Review: No Review Yet**

Bacon, Cheese & Tomato Crescents


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 30 min
Makes: 8 servings, one filled crescent each

  • 1 can (8 oz.) refrigerated crescent dinner rolls
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup finely chopped tomatoes
  • 1/4 cup finely chopped red peppers
  • 4 slices OSCAR MAYER Bacon, crisply cooked, drained and chopped
  1. Preheat oven to 375ºF. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.
  2. Roll up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet.
  3. Bake 12 to 15 min. or until golden brown. Serve warm.

**Personal Review: No Review Yet**

Baked Triple-Veggie Dip


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 50 min
Makes: 4-1/2 cups or 36 servings, 2 Tbsp. each

  • 1-1/2 cups KRAFT Grated Parmesan Cheese, divided
  • 1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 can (8-1/2 oz.) artichoke hearts, drained, chopped
  • 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1/2 cup KRAFT Real Mayo Mayonnaise
  1. Heat oven to 375°F. Reserve 1/4 cup Parmesan; set aside.
  2. Mix remaining Parmesan with remaining ingredients; spoon into 2-qt. baking dish. Sprinkle with reserved Parmesan.
  3. Bake 35 min. or until dip is heated through and top is lightly browned. Serve with WHEAT THINS Crackers or assorted cut-up fresh vegetables.

**Personal Review: No Review Yet**

Philly Shrimp Cocktail Dip


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 10 min
Makes: 3 cups or 24 servings, 2 Tbsp. each

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 3/4 lb. cooked shrimp, chopped (2 cups)
  • 3/4 cup KRAFT Cocktail Sauce
  • 1/4 cup KRAFT Shredded Parmesan Cheese
  • 2 green onions, sliced
  1. Spread cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese.
  2. Sprinkle with Parmesan cheese and onions.
  3. Serve with WHEAT THINS Crackers.

Substitute 1 pkg. (8 oz.) imitation crabmeat, coarsely chopped, for the shrimp.

**Personal Review: No Review Yet**